We were sceptical. Another viral pickle recipe? Sure. But holy cow—this one delivers. The briny punch of our Hell or High Water pickles meets fresh lime, fiery jalapeño, and fragrant coriander. The result? A salsa that's bold, bright, and dangerously moreish.

We paired it with homemade flour tortilla chips and struggled to get enough photos before they were devoured. You've been warned.

Serves: 4

Prep time: 5 minutes

Equipment

• Blender or food processor

Ingredients

• 8-10 Hell or High Water pickles, drained (save that brine!)
• Juice of half a lime
• 2-3 jalapeño slices
• Small handful of fresh coriander (cilantro)

Directions

1. Drain the pickles, reserving the brine for another use (dirty martinis, anyone?).
2. Add the drained pickles, lime juice, jalapeño slices, and coriander to a blender.
3. Pulse a couple of times until you reach your preferred texture—chunky or smooth, dealer's choice.
4. Taste and adjust. Need more heat? Add another jalapeño slice. More zing? Squeeze in more lime.
5. Serve immediately with tortilla chips and try not to demolish it in one sitting.

Tips

• Storage: Keeps in the fridge for 3-4 days in an airtight container. The flavours meld beautifully overnight.
• Serving ideas: Brilliant with tortilla chips, but also try it on tacos, grilled fish, or spooned over cream cheese for a quick appetiser.
• Heat level: Dial the jalapeño up or down to suit your crowd. Remove the seeds for less fire.
• Don't waste that brine: Add a splash to the salsa if you want extra tang, or save it for pickling onions, martinis, or meat marinades.